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Chocolate Caramel Apple Oatmeal Bars are loaded with tart apples, gooey caramel and milk chocolate chips. Bought together with a buttery oat base and crumble topping. Perfect for snacking or as a dessert. Easy to follow dessert recipe | BakeThenEat.com
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Chocolate Caramel Apple Oatmeal Bars

Chocolate Caramel Apple Oatmeal Bars are loaded with tart apples, gooey caramel and milk chocolate chips. Bought together with a buttery oat base and crumble topping. Perfect for snacking or as a dessert.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Bars / Slices / Traybakes
Cuisine: British
Servings: 12 bars
Calories: 323kcal
Author: Emma

Ingredients

  • 50 grams jumbo oats 1/2 cup
  • 140 grams old fashioned oats 1 and 1/2 cups
  • 115 grams light brown sugar 3/4 cup - lightly packed
  • 2 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons ground allspice
  • 165 grams unsalted butter - melted 1 and 1/2 sticks
  • 4 medium-sized tart dessert apples - cut into medium-sized chunks
  • 150 grams semi-hard caramels - quartered 18 - 20 individual caramels
  • 100 grams milk/sweet chocolate chips 1/2 cup

Instructions

  • Preheat your oven to 200C/400F/Gas mark 6 and line an 8x8 inch square tin with either baking parchment or tin foil.Give yourself a little overhang so you can lift your bars out.
  • Mix the oats, brown sugar and spices together in a medium-sized mixing bowl. Then pour in the melted butter and mix until everything is evenly coated. Pour 2/3 rds of the mixture into the bottom of your pan and press it down to create an even layer. Pop this in your oven for 5 minutes.
  • While the base in the oven, quickly prepare the rest of your ingredients.
  • Take the tin out of the oven and place the apple chunks over the semi-cooked base. Evenly sprinkle the quartered caramels over the apples and sprinkle half of the chocolate chips over the apples as well.
  • With the remaining third of the oat mixture, crumble it over the top of the filling then sprinkle the remaining chocolate chips over the top of this.
  • Place the pan in your hot oven and bake for 35 minutes.
  • Take the pan out of the oven, the caramel will be bubbling. It's important to leave the bars until they have completely cooled down to room temperature. They will be nearly impossible to get out of the pan let alone cut if they are warm. If you can leave them overnight to cool down all the better.
  • Once cool cut them into either 9 or 12 squares depending on what size you want them.
  • Stored in an airtight container at room temperature these bars will keep for 5 days and they will keep for at least 7 in the fridge. If you keep them in the fridge allow them to warm a little before serving so the caramel softens a little.

Notes

  • If you don't have both style oats then use just jumbo or old fashioned instead of a combination of the two. Just don't use instant/quick oats, they don't work too well.
  • Dark brown sugar can be used in place of the light brown sugar. So could coconut sugar if you prefer a more non-refined sugar.
  • I used apples from my garden which are red, but still quite tart. I would use Granny Smiths if I were to use shop bought apples for this recipe.

Nutrition

Serving: 1square - out of 12 | Calories: 323kcal | Carbohydrates: 46.7g | Protein: 3.5g | Fat: 14.6g | Saturated Fat: 9.3g | Cholesterol: 30mg | Sodium: 146mg | Potassium: 194mg | Fiber: 4g | Sugar: 29.9g | Calcium: 30mg | Iron: 1.4mg